Sabudana Vada / Tikki

It's monsoon time! The first thing we remember is fried, spicy, tangy snacks. Somehow our brain is hardwired to think of pakoda, fries, etc. during rains. Let us make a similar snack item today which is closely related to Maharashtra though is popular all over India. It is our famous crispy sabudana vada. With very simple ingredients, it's very easy and quick to make, difficult to mess with.

Ingredients -

Sabudana/ Sago - ½ cup

Potato, boiled - 2 medium or 3 small

Groundnuts - ½ cup

Green chili - 3 to 4

Jeera - 1 tsp

Lemon juice - 1 tbsp

Sugar - ½ tsp

Salt to taste

Oil to fry

Steps to prepare -

1. Soak sabudana for at least 4 to 5 hours or overnight.

2. Firstly in a pan, dry roast the groundnuts constantly stirring on a medium flame. Remove the outer layer of groundnuts, crush it using a mortar pestle or pulse it in mixer. It should be kept coarse and not completely ground.

3. Mash the boiled potatoes well and mix soaked sabudana with it. Ensure sabudana doesn't get mashed, gently mix.

4. Now cut green chillies very small or use a chilli cutter to cut it small and add it to the mixture.

5. Add crushed groundnuts into the mixture.

6. Also add salt, sugar, lemon juice and jeera in it and mix everything well.

7. Let the mixture sit for 15 to 20 mins before starting to fry.

8. Make small balls out of the mixture (again without mashing it a lot) and press them gently between your palms. You'll have a cylinder like structure ready.

9. Now fry the vadas / tikkis on a medium flame, turning sides until it's crispy on both sides. 

10. Sabudana vada is ready to serve. 

I don't think anything is required to be served with it as it is yummy by itself, but it's left to your choice. 🙂

Tips

1. Make sure not to add more water for soaking sabudana, it should just be a little more than amount of sabudana.

2. You can make it more spicy by adding more green chilli, these tikkis will be tastier when it's spicy.